A few years ago, while waiting patiently for John to grind his natural peanut butter at the grocery store, out of boredom, I discovered something called “Quinoa” in the bulk food section. I had never heard of it, and wasn’t even sure how you would prepare it. I researched it a bit and found that Quinoa grains were actually seeds from a goosefoot plant, and they contain amino acids like lysine. They also contain more protein than any other grain, and they have good quantities of calcium, iron, and phosphorus. I also discovered that it is pronounced “Kin Wa,” like a fool, I had been calling it “Key-Noah” – go figure. Once I had "discovered" this miracle food I figured it would be fitting to make a meal with it, and see if they hype was worth the taste. This is what I chose to make: Quinoa Stuffed Portobellos. I love this meal now, and it have become a comfort food for both of us.
- 1/2 cup(s) quinoa, rinsed
- 1 1/4 pound(s) brussels sprouts
- 4 teaspoon(s) extra virgin olive oil
- 4 large portobello mushroom caps
- 1 teaspoon(s) fresh thyme leaves
- 2/3 cup(s) frozen corn
- 3 ounce(s) feta cheese, crumbled (3/4 cup)
- 1/2 teaspoon(s) ground cumin
- Preheat oven to 450 degrees F. In 2-quart saucepan, combine quinoa and 3/4 cup water. Heat to boiling on high; reduce heat to medium-low. Cover and cook 15 minutes or until liquid is absorbed.
- Meanwhile, trim and halve sprouts. In an 18-inch by 12-inch jelly-roll pan, toss sprouts, 2 teaspoons oil, and 1/4 teaspoon each salt and freshly ground black pepper to evenly coat. Roast 10 minutes.
- While sprouts cook, brush mushrooms with remaining 2 teaspoons oil and sprinkle with 1/8 teaspoon salt. Finely chop thyme and add to medium bowl along with corn, feta, cumin, and cooked quinoa.
- When sprouts have roasted 10 minutes, push to one side of pan and arrange mushrooms, gill side up, on other side. Divide quinoa mixture among mushrooms; roast 10 minutes or until mushrooms are tender.